Kung Pao Chicken

Stappen

1. Tenderize the chicken by flattening the thigh fillet with the dull side of the knife and then cutting it into cubes.
2. Add all the marinade ingredients to the chicken and marinate for at least 20 minutes
3. Soak the peanuts with their skins 10 minutes in hot water.
4. Remove the seeds from the dried chili peppers and cut them into pieces. Rinse the peppers and prepare a tablespoon of Sichuan peppercorns.
5. Cut 2 cloves of garlic into slices, slice a piece of ginger, and chop spring onion
6. Place a wok on heat and add oil to the pan. Fry the peanuts for a minute over medium heat and set the peanuts aside.
7. Use the same oil for the chicken and wok for about 8 minutes. The chicken does not have to be completely cooked.
8. Leave a little oil with the chicken to season the oil with the peppers.
9. Place the pan over low heat and add the Sichuan grains and peppers to the oil
10. Add the garlic, spring onion and ginger and stir-fry briefly.
11. Mix all the sauce ingredients and add the sauce. Let this boil for half a minute
12. Add the vegetables and toss everything a few times
13. At the end add the peanuts again and the cornstarch slurry to thicken the sauce.